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Handbook of Brewing, Third Edition

Handbook of Brewing, Third Edition

Edited by Graham G. Stewart, Anne Anstruther, and Inge Russell

The Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry.

Brewing and Distilling Yeasts

Brewing and Distilling Yeasts

By Graham G. Stewart

This book discusses the similarities and differences between yeasts employed in brewing and distilling.

Brewing Microbiology: Current Research, Omics, and Microbial Ecology

Brewing Microbiology: Current Research, Omics, and Microbial Ecology

Edited by Nicholas A. Bokulich and Charles W. Bamforth

Research into brewing yeast and other organisms associated with beer and brewing has experienced many important advances in the past decade, propelled by technological advances in tools fundamental to the investigation of microbes and their metabolism.

Brewing Science: A Multidisciplinary Approach

Brewing Science: A Multidisciplinary Approach

By Michael Mosher and Kenneth Trantham

This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance.

Beeronomics: How Beer Explains the World

Beeronomics: How Beer Explains the World

By Johan Swinnen and Devin Briski

This book examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the sixteenth century.

Beer Flavor Map, Second Edition (Folded)

Beer Flavor Map, Second Edition (Folded)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

Beer Flavor Map, Second Edition (Unfolded)

Beer Flavor Map, Second Edition (Unfolded)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

FRESHNESS: Practical Guides for Beer Quality

FRESHNESS: Practical Guides for Beer Quality

By Charles W. Bamforth

A reader-friendly guide that helps users identify and fix root causes of flavor stability issues, maximize stability performance, extend the shelf life of their beers.

Digital Options:

How to Brew: Everything You Need to Know to Brew Great Beer Every Time, Fourth Edition

How to Brew: Everything You Need to Know to Brew Great Beer Every Time, Fourth Edition

By John J. Palmer

Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you.

Brewing Materials and Processes: A Practical Approach to Beer Excellence

Brewing Materials and Processes: A Practical Approach to Beer Excellence

Edited by Charles W. Bamforth

This book presents a novel methodology on what goes into beer and the results of the process.

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

Edited by A. Hill

An essential reference examining the properties and management of microorganisms in brewing plus tactics for reducing spoilage and optimizing beer quality

Beer Styles from Around the World

Beer Styles from Around the World

By Horst Dornbusch

This book has a unique collection of more than 150 recipes filling more than 400 pages for some of the world's most important beer styles, developed by brewing cultures all around the globe.

Quality Management: Essential Planning for Breweries

Quality Management: Essential Planning for Breweries

By Mary Pellettieri

This guidebook decodes how to create and manage a quality system in a brewery environment.

Sensory Evaluation Techniques, Fifth Edition

Sensory Evaluation Techniques, Fifth Edition

By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr

This book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods.

Whisky: Technology, Production and Marketing, Second Edition

Whisky: Technology, Production and Marketing, Second Edition

Edited by Inge Russell and Graham Stewart

No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.

Malt: A Practical Guide from Field to Brewhouse

Malt: A Practical Guide from Field to Brewhouse

By John Mallett

Brewers often call malt the soul of beer. This book delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process.

FLAVOR: Practical Guides for Beer Quality

FLAVOR: Practical Guides for Beer Quality

By Charles W. Bamforth

Learn the scientific basis of the factors that influence the flavor of beer and the importance of producing predictive flavor modeling for consistent quality.

Digital Options:

Beer Packaging, Second Edition

Beer Packaging, Second Edition

Edited by Ray Klimovitz and Karl Ockert

Beer Packaging offers complete coverage of the packaging process from containers through handling and quality controls. It shares experiences from expert contributors to give you knowledge for real-life situations.

American Sour Beers: Innovative Techniques for Mixed Fermentations

American Sour Beers: Innovative Techniques for Mixed Fermentations

By Michael Tonsmeire

This book details the wide array of processes and ingredients in American sour beer production with actionable advice each step of the way.

Barley Chemistry and Technology, Second Editon

Barley Chemistry and Technology, Second Editon

Edited by Peter R. Shewry and Steven E. Ullrich

This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization.

Beerology: Everything You Need to Know to Enjoy Beer… Even More

Beerology: Everything You Need to Know to Enjoy Beer… Even More

By Mirella Amato

If you've ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer.

Brewing Intensification

Brewing Intensification

By Graham G. Stewart

Improve volume, reduce costs, and improve time to market through intensification of the brewing process, including brewing operations, wort composition, yeast, fermentation, and maturation.

The Craft Maltsters' Handbook

The Craft Maltsters' Handbook

By Dave Thomas

Provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today.

Dinner in the Beer Garden

Dinner in the Beer Garden

By Lucy Saunders

It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate.

Encyclopedia of Brewing

Encyclopedia of Brewing

By Christopher Boulton

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes.

Water: A Comprehensive Guide for Brewers

Water: A Comprehensive Guide for Brewers

By John Palmer and Colin Kaminski

This book takes the mystery out of water's role in the brewing process.

FRESHNESS, FOAM, and FLAVOR: Practical Guides for Beer Quality

FRESHNESS, FOAM, and FLAVOR: Practical Guides for Beer Quality

By Charles Bamforth

The first three volumes of Dr. Charlie Bamforth's acclaimed "Practical Guides to Beer Quality" series, FRESHNESS, FOAM, and FLAVOR

FOAM: Practical Guides for Beer Quality

FOAM: Practical Guides for Beer Quality

By Charles W. Bamforth

This book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.

For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

By Stan Hieronymus

This book explains the nature of hops, their origins, and how to maximize their positive attributes through the brewing process.

Measurements & Advanced Technologies: Compendium of Brewing Research CD-ROM (Single-User License)

Measurements & Advanced Technologies: Compendium of Brewing Research CD-ROM (Single-User License)

ASBC

a summary compilation of ASBC's peer-reviewed research on this important aspect of brewing, presented in one comprehensive easy-to-use CD-ROM.

Beer Steward Handbook, Second Edition

Beer Steward Handbook, Second Edition

Edited by Stephen R. Holle, Ray Klimovitz, Lars Larson, Karl Ockert, and Steve Presley

This book includes an overview of the brewing process, a description of a multitude of beer styles worldwide, the rules for pairing food and beer, and the ingredients behind brewing.

Yeast Flocculation, Vitality, and Viability

Yeast Flocculation, Vitality, and Viability

Edited by Alex Speers

Proceedings of the 2nd International Brewers Symposium

CLEANING & SANITATION: Brewing Research CD-ROM (Single-User License)

CLEANING & SANITATION: Brewing Research CD-ROM (Single-User License)

ASBC

A summary compilation of peer-reviewed research on this important brewing component. Presented in one comprehensive easy-to-use CD-ROM.

The Oxford Companion to Beer

The Oxford Companion to Beer

Edited by Garrett Oliver

The first major reference work to investigate the history and vast scope of beer, features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts.

Technology of Bottled Water, Third Edition

Technology of Bottled Water, Third Edition

Edited by Nicholas Dege

The fully revised third edition of this unique and comprehensive overview of the science and technology of bottled waters contains new chapters which address new developments.

Food Additives Data Book, Second Edition

Food Additives Data Book, Second Edition

Edited by Jim Smith and Lily Hong-Shum

Delivers must-have information on 14 major food additive groups.

Food and Beverage Packaging Technology, Second Edition

Food and Beverage Packaging Technology, Second Edition

Edited by Richard Coles and Mark J. Kirwan

Provides a contemporary overview of the preservation and packaging of food and beverages.

Food and beverage stability and shelf life

Food and beverage stability and shelf life

Edited by David Kilcast and Persis Subramaniam

Provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.

FILTRATION: Brewing Research CD-ROM (Single-User License)

FILTRATION: Brewing Research CD-ROM (Single-User License)

ASBC

A unique collection of articles written by brewing scientists from around the world and published in the Journal of the American Society of Brewing Chemists.

SENSORY & FLAVOR: Brewing Research CD-ROM (Single-User License)

SENSORY & FLAVOR: Brewing Research CD-ROM (Single-User License)

ASBC

A searchable collection of 30 years of ASBC peer-reviewed scientific research on sensory and flavor in brewing.

Beer Is Proof God Loves Us

Beer Is Proof God Loves Us

By Charles W. Bamforth

Presents a compelling social history of beer: where it’s come from, where the brewing business stands now, and what the future has in store.

Yeast: The Practical Guide to Beer Fermentation

Yeast: The Practical Guide to Beer Fermentation

By Chris White and Jamil Zainasheff

A resource for brewers of all experience levels.

Compendium of Hop Diseases and Pests

Compendium of Hop Diseases and Pests

Edited by Walter Mahaffee, Sarah Pethybridge, and David H. Gent

A comprehensive and authoritative account of diseases and pests of hop as well as numerous other disorders and injuries that impact this valuable specialty crop.

The Defects Wheel for Beer

The Defects Wheel for Beer

By Susan Langstaff

Aids in quick and accurate identification of off-aromas and flavors.

Beer: A Quality Perspective

Beer: A Quality Perspective

Edited By Charles W. Bamforth

An invitation to consider beer from all perspectives of sensory evaluation from sight to scent to flavor.

Beer: Tap into the Art and Science of Brewing

Beer: Tap into the Art and Science of Brewing

By Charles W. Bamforth

Offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages.

Beer Flavor Wheel

Beer Flavor Wheel

ASBC

Combines the original flavor wheel developed by M. C. Meilgaard, C. E. Dalgliesh, and J. F. Clapperton in 1979 with the updated, detailed terminology provided by experts.

The Science of Gluten-Free Foods and Beverages

The Science of Gluten-Free Foods and Beverages

Edited by Elke K. Arendt and Fabio Dal Bello

This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages.

Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

Edited by Hans Michael Eßlinger

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy.

Glass Container Defect Manual

Glass Container Defect Manual

By R. Jim Dobson

This manual provides insight into the names and terms used by the glass industry.